Nutella Swirled Banana Blondies

banana blondies cut into squares on parchment paper.

5 from 2 votes

Nutella Swirled Banana Blondies

These Nutella swirled brown butter banana blondies are a banana bread lover's dream! They're just as moist and packed full of banana flavor as classic banana bread, but with a dense, chewy texture and creamy Nutella in every bite.

Prep Time 30

Cook Time 30

Total Time 1

Servings16 bars

Coursebars

CuisineAmerican

AuthorSloane

Equipment

Ingredients

270 g (2 ¼ cup) all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
184 g (13 tablespoon) browned butter, start with 227g (16 tbsp) unsalted butter
213 g (1 cup) brown sugar
150 g (¾ cup) granulated sugar
1 egg
1 egg yolk
2 teaspoon vanilla extract
170 g mashed banana, about 1 ½ over-ripe bananas
74 g (4 tablespoon) Nutella

Instructions

Preheat the oven to 350 degrees F. Line a pullman or 9 inch square pan with parchment paper, leaving the ends hanging over the sides for easy removal.
In a medium bowl, combine the flour, baking powder, and salt. Set aside.
Brown the butter: In a small saucepan, add 227g (16 tbsp) of unsalted butter and place over medium heat. As the butter melts, stir it with a rubber spatula to encourage even cooking. Once the butter has fully melted, it will alternate between rapid large bubbles and gentle small foamy bubbles. The butter will be ready once it turns a dark golden color and the fat solids have darkened and settled at the bottom of the pan. Immediately pour into a large bowl, scraping out the fat solids at the bottom, and weigh out to 184g (13 tbsp).
To the brown butter, whisk in the brown sugar and granulated sugar. Then, vigorously whisk in the egg, egg yolk, and vanilla until fully combined.
On a medium plate, mash the bananas until smooth. Whisk the mashed bananas into the batter.
Add the dry ingredients to the batter and use a rubber spatula to fold until just combined.
Pour the batter into the prepared pan, then dollop the Nutella on top and use a toothpick to swirl it in.
Bake the banana blondies for about 30 minutes until evenly golden. Allow them to cool completely in the pan before removing and cutting into 16 squares.

Notes

Start with 227g (16 tbsp) unsalted butter. Start with a few extra tablespoons of butter, since water evaporates as it browns. Also, keep in mind that European-style butter has less water content, so if you're using American-style butter you might want to start with even more butter.
Use very ripe bananas. The riper the better! Bananas become sweeter and more flavorful as they ripen, so wait until your bananas are spotty and falling off of their stems to make these blondies.
Measure the Nutella with your heart. There's no right or wrong amount of Nutella, so add as much or as little as you'd like!

Nutrition Facts

Tried this recipe?Tag @sloanes.table on Instagram and write a star review below!